10 Types of Radishes: How to Use Different Radish Varieties

Radishes (Raphanus sativus) are a cool-season root vegetable and a member of the Brassicaceae family. Radish plants are biennials—their life cycle is two years long—but the root veggie can also be grown as an annual. This colorful root vegetable has two growing seasons: spring and winter. Good for the immune system, radishes contain potassium, magnesium, and vitamins A, C, and K.

There are many radish varieties, ranging from a sharp and peppery flavor to a mild flavor. Most varieties of radish have a crunchy texture when eaten raw, similar to cucumber. Popular types of radishes include:

1. 1. Black Spanish radish: This radish has dark skin and white flesh, and a sharp flavor.
2. 2. Cherry Belle radish: Cherry Belle radishes have crisp red skin and white flesh. These small, round radishes taste slightly peppery.
3. 3. Daikon radish: This white winter radish is common in Asian countries. Daikon is a larger radish, similar in size and width to a large carrot, and it has a mild, slightly sweet flavor.
4. 4. Early Scarlet Globe radish: This small, red radish is mild in flavor.
5. 5. Easter Egg radish: Easter Egg radishes are small and round. These mild radishes come in a variety of colors, including pink, white, red, and purple.
6. 6. French breakfast radish: This oblong radish is red on top and features a white tip. French breakfast radishes have a mild flavor.
7. 7. Hailstone radish: Hailstone radishes are small, round radishes that feature white skin and flesh. These radishes are sweet and mild in flavor.
8. 8. Horseradish: Horseradish is an oblong radish with light brown skin and white flesh. It has a very sharp, spicy flavor.
9. 9. Watermelon radish: This large heirloom variety of radish features white skin and reddish-purple flesh. Watermelon radishes have a peppery taste.
10. 10. White icicle radish: This white radish is long and thin with a spicy flavor.

Radishes can add a pop of color and crispy texture to a dish. Consider using radishes in the following sides and salads:

1. 1. Mix in a salad. Thinly slices radishes and add them to a salad as a garnish for extra crunch. Sweeter vinaigrettes complement the peppery bite of fresh radishes, and red, pink, or purple radishes stand out in a bowl of leafy greens.
2. 2. Add to sandwiches. You can slice and pickle radishes to use as a topping for sandwiches. Vietnamese bánh mì sandwiches often feature pickled radishes.
3. 3. Roast for a side dish. Cooking radishes takes away some of their bite. Wash, slice in half, and toss them in olive oil, salt, and pepper. Bake the radishes with the sliced side down for fifteen minutes, longer if you want them softer. You can add roasted radishes to a grain bowl of quinoa and veggies, or use them in a sauce-less pasta dish with Parmesan cheese, lemon juice, and olive oil.
4. 4. Simmer in a soup. You can cook daikon, French breakfast radish, and Black Spanish radishes in a soup or stew.
5. 5. Stir-fry the greens. Radish greens are edible, and the leaves hold up well in stir-fry dishes.

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